Cream Cheese Stuffed Pumpkin Coffee Cake
If you want your house to usher in the sweet cozy fall season, this is it! This recipe makes two loaves, so choose your favorite friend or neighbor in need of a little warmth. Or, if you’re like my family, keep both loaves because they won’t make it through the weekend!
Ingredients
Cinnamon Swirl
1/2 cup packed light brown sugar
1/4 cup all purpose flour
2 teaspoons of cinnamon
1/4 cup cinnamon sugar (¼ cup of granulated sugar and 1 teaspoon of cinnamon)
4 tablespoons salted butter, melted (kerrygold)
Pumpkin Coffee Cake Batter
1 cup pumpkin butter (I use the one from Trader Joes)
1 cup canned pumpkin puree
3/4 cup melted coconut oil or grassfed butter
1/2 cup maple syrup
3 large eggs room temperature
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
8 ounces cream cheese melted
1 tablespoon of vanilla bean paste (optional)
Preheat the oven to 350° F. Line 2 loaf tins with parchment or non stick cooking spray
To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps.
To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour ¼ of the batter into two prepared loaf tins. You should have half the batter remaining.
Spoon or drizzle teaspoon size amounts of the cream cheese over the batter using 4oz per loaf. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 1 tablespoon of cinnamon sugar per loaf. Evenly spoon the remaining batter over top dividing the remaining batter between two loaf tins. it's OK if all the cream cheese is not all covered.
Take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with remaining cinnamon sugar.
Bake for 45 minutes, or until the center is just set. Let cool for 10 minutes. Serve the loaf slightly warm or at room temperature.